Hi From Ontario, Canada – 2 Questions

[Dr. Frederick Howard]

Hi Dave,

After looking at the picture that you posted, maybe this link will shed additional light. A thin piece like the hangar might be best treated like a tenderloin – a short time to deepen the beef taste without the trimming loss.

http://www.drybagsteak.com/forum/17-dry-aging-with-drybags/3167-short-length-dry-aging-including-tenderloin#4213

Doc